My aunty taught me this one, and it’s become my go-to. Super simple. As far as toppings go, I like to re-create my childhood cafe favourite.






Skill level

Average: 3.9 (365 votes)


  • 150 g (1 cup) self-raising flour
  • 1 egg
  • 250 ml (1 cup) lemonade
  • butter, for cooking
  • vanilla ice cream, sprinkles, icing sugar and maple syrup, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the flour, egg and lemonade in a bowl and whisk until well combined.
  2. Heat a large non-stick frying pan over medium heat. Add a little butter and when foaming, add as much batter as you like. Cook until bubbles appear on the surface, then flip and cook for another 30 seconds. Continue with the remaining batter.
  3. Top with ice cream, sprinkles, a dusting of icing sugar and a drizzle of maple syrup to re-create childhood bliss!


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.